There’s nothing quite like the scent and taste of sun-ripened passionfruit. During passionfruit season back home in Trinidad and Tobago, my brother and I would wake up early and rush to the old Poui tree behind our house where the passionfruit vine grew, hoping to collect the fragrant fruit that had fallen overnight. On the days we forgot, we’d find an abundance waiting for us to gather for Mom to make into juice and 'iceblocks'.
This Easy Tropical Mango Passionfruit Juice is my way of keeping that fond memory alive. In Canada, the fruit isn’t quite the same as they are imported, but with frozen pulp or store-bought puree, I can still enjoy a vibrant, refreshing drink that reminds me of those childhood mornings. I often find passionfruit pulp at Asian, West Indian, or Latin American supermarkets, usually in the frozen fruit section.
Blending mango and passionfruit delivers a balance of sweet and tart that hits just right. Whether you keep it simple for the kids or add a splash of rum or champagne for the grown-ups, this recipe brings a little bit of tropical sunshine to any season.
If you can’t find fresh passionfruit, use frozen passionfruit pulp or store-bought passionfruit juice. These are often found at Latin American, West Indian, or Asian grocery stores.
Absolutely! Fresh, ripe mangoes will give you an even more vibrant flavor. Just peel and cube them before blending.
Granulated or brown sugar is traditional, but honey, cane syrup, or even agave nectar are also suitable alternatives. Adjust the amount to suit your taste and the tartness of the fruit.
Check the frozen fruit section of Asian, Latin American, or West Indian grocery stores. It’s often sold in pouches or containers labeled for smoothies or juices.
Adjust the sweetness by adding more sugar, honey, or another natural sweetener. You can also balance the tartness with mango, citrus, or a touch of vanilla.
Store the juice in a covered container in the refrigerator for up to 3 days. Shake or stir before serving as natural settling may occur.
Once the juice is chilled, add a splash of vodka, dark rum, or even champagne for a festive adult version. Serve in tall glasses with ice and a garnish of mint or citrus.
A sweet-tart fragrant tropical juice that blends mango and passionfruit for a refreshing island drink—perfect on its own or with a splash of rum.
Place the passionfruit pulp in a medium saucepan with the sugar and 3 cups of water. Bring to a gentle simmer over medium heat. Once small bubbles appear, remove from heat, stir well, and allow the mixture to cool to room temperature.
In a high-speed blender, combine the remaining 6 cups of water with the frozen mango pieces. Blend until smooth.
Pour the mango puree into a large mixing bowl or jug.
Strain the cooled passionfruit syrup through a fine mesh strainer into the mango mixture, discarding the seeds.
Stir to combine and taste the juice. Adjust sweetness if needed and add vanilla essence, bitters, or lime juice if using.
Chill before serving or serve over crushed ice.Notes! The passionfruit syrup will keep in the fridge for at least 2 weeks. Please refer to the video for much more about the recipe.